Chicken Paupiette filled with Sundried Tomato and Mushrooms Recipe - With Wine Match

The multi-layered flavours of savoury mushroom, sweet, sun-dried tomato and rich aubergine and pepper calls for a bit of an all-rounder. A soft, easy-drinking red will cover all the required taste bases!
Ingredients
1 KG CHICKEN BREAST

100G MUSHROOMS

50G SUN-DRIED TOMATOES

25G BUTTER

25G FLOUR
100 ML MILK

50 ML CREAM

25G ONION

NUTMEG, SALT, PEPPER AND OLIVE OIL TO TASTE

Recipe Method

1. Finely chop the onion and sauté until translucent. Add the mushrooms and cook everything until tender. Add the chopped sun-dried tomatoes.


2. In another saucepan, melt the butter then add flour, whisking constantly until the flour is slightly browned.


3. Then add the milk and cream and allow to warm slightly in the bottom of the pan before continuing to whisk, to avoid lumps forming in the sauce.


4. To the white sauce, add onion and mushrooms mixture and season to taste. Cook all together until you get a firm paste. Finally, let it cool.


5. To assemble the chicken paupiette, cut the chicken horizontally so you get a smooth layer: cut it first in the middle, open it as a book and cut each half again in the middle to get a smooth layer.


6. Lay the chicken flat and spread the filling evenly over it. Roll up as you would a swiss roll until you have a sausage like shape. Wrap it with cling film like a cracker, leaving some film at each end and twist the ends of the cling film round a few times until tight.


7. Hold one end of the cling film in each hand and roll the paupiette over and over again to compact it. Tie the cling film at each end with string so it does not open during cooking.


8.Boil for 30 minutes. Remove the cling film, heat 1 tsp oil in a frying pan and brown the outside of the paupiette.


9. Serve with salad.


Wine Match

A soft, light bodied red such as Gamay or Pinot Noir will cover all the required taste bases for our Chicken Paupiette filled with Sundried Tomato and Mushrooms recipe.


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